Cocktail Hour

A Spring Cocktail Made For Summer

At Freek’s Mill, which opened this spring in Gowanus, Brooklyn, Bar Manager Jonathan Kobritz put together an edited menu of cocktails that pair perfectly with the restaurant’s farm-to-table fare.

The vermouth-based Spring Mill gets a kick from calamansi, a citrus fruit native to the Philippines. Topped with a long ribbon of cucumber and a few sprigs of mint, it makes for a great summer drink that’s light on alcohol.

Spring Mill

By Jonathan Kobritz

Dry shake to mix the ingredients and then strained into a collins glass. Add ice and top with club soda. Add three dashes of Peychaud’s bitters on top. Garnish with a cucumber horseneck (with a peeler, peel a cucumber lengthwise to create a long thin strip and work around the inside of the collins glass for a sort of sash-like visual effect). Finish with a mint plouche (2-3 large mint tops).